Mise en Place is a full service consulting firm helping local and regional restaurants and foodservice operations find their potential since 2005. Whether it’s helping you take your restaurant concept idea to fruition, optimizing your operation, freshening your menu, fine-tuning your staff or improve your cash flow, Mise en Place Consulting can apply and adapt the practices of successful restaurants across the country to help you stay competitive and increase your profitability. We also do recipe and product development for all areas of the foodservice industry, as well as consumer and wholesale product companies. Pat Weber, founder of Mise en Place, is a graduate of both the Culinary Institute of America and Florida International University, has over 30 years experience in Restaurant Management.